Swai, also known as cobbler, comes in convenient skinless, boneless fillets. It is a flexible starting point for a seasoned baked fish dinner or a crispy coating.
Product details
Approximately 2 lb bag
Approximately four to five fillets
Skinless and boneless
Product of Vietnam
Serving suggestion
Bake with a crumb topping and serve with rice, lemon and roasted vegetables.
Preparation
Thaw in the refrigerator, removing any vacuum packaging first. Pat dry, season and cook with a method suited to the cut and thickness. Cook raw fish to 145Β°F in the thickest part.
